Ttukdak Hyung's Fish Cutlet

Name: Ttukdak Hyung's Fish Cutlet
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Cod fillet (or pollack fillet) as needed; Frying mix a little; Egg 1-2; Breadcrumbs as needed; Cooking oil generously

Crispy and moist nostalgic school lunch-style fish cutlet made by coating white fish fillets in batter and frying until golden brown.

20 min Difficulty Easy Meat & mains

Main ingredients

Cod fillet Frying mix Egg Breadcrumbs

Ingredients needed 2 servings

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Cod fillet Frying mix Egg Breadcrumbs

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Cod fillet (or pollack fillet) as needed

Frying mix a little

Egg 1-2

Breadcrumbs as needed

Cooking oil generously

Recipe

Lightly pat the surface of the prepared fish fillets with a paper towel to remove excess moisture.
Coat the fish fillets evenly with a thin layer of frying mix.
Dip the fish fillets in beaten egg, making sure the egg wash coats both sides thoroughly.
Finally, place the fish on breadcrumbs and press gently with your hands to coat completely, covering all gaps.
Heat a generous amount of cooking oil in a pan. Once hot, add the prepared fish fillets and fry until both sides are golden brown.

Coat the fish fillets in order with frying mix, egg wash, and breadcrumbs.
Fry in hot oil until golden brown and serve.

Cooking tips

Remove moisture from the fish fillets beforehand to prevent oil splattering and ensure the coating sticks well.
Press the breadcrumbs firmly and without gaps to prevent them from falling off and burning during frying.

Recommended for

Those who miss the crispy and savory nostalgic school lunch-style fish cutlet.
Those who want to succeed in making a premium fried dish with simple steps at home.

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Ttukdak Hyung's Fish Cutlet

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒2 servings

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Choi Kang-rok's Braised Fish in Soy Sauce

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Main ingredients

Tags

Ingredients needed 2 servings

Recipe

Cooking tips

Recommended for